Keeping Life Simple
REFORM YOUR BODY
LOSE WEIGHT
By Simone Stepancic
In August I like to invite friends to join me on a picnic, at the beach, on a farm or in my own garden. A summer
picnic is all about playing outdoors, laughing, relaxing and eating delicious food. As a host and nutritionist,
I feel a responsibility to provide the most nutritious food that will also satisfy every taste bud. I create special
recipes so that when my friends come, they can't wait to try my picnic-perfect ideas.
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Picnic Ideas
Healthy
HEALTHY
PICNIC-PERFECT IDEAS
1. Use Colorful Summer Harvest
Take advantage of the fruits and vegetables that come into
season gradually from June to August, such as apricots,
strawberries, blueberries, raspberries, cherries and plums.
They are delicious in fruit salads or sliced and topped with
seed sauces. Asparagus, celery, carrots, red and yellow
peppers, cucumbers, radishes and tomatoes are excellent
summer vegetables to give color and texture to your dish.
2. Quick and Easy Vegan Appetizers
Create an easy, healthy food by using fresh, crisp vegetables, such as carrot sticks, celery sticks, peppers, chopped
fennel, cucumbers, radishes, cherry tomatoes, cauliflower
and broccoli florets. Arrange sliced vegetables on a platter,
and add home-made spreads or dips in the center such as
parsley dip, hummus, white bean dip or spinach dip.
Raw almond butter is yummy and delicious with celery
sticks. Baked tortilla chips are healthier versions of high fat
corn chips and excellent with my home-made salsa. Try
brown rice crackers - they go with everything.
I always serve nori vegetable rolls stuffed with sunflower
or almond pate and veggies. They are filling and a perfect
bite size appetizer.
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56 | B magazine August 2009
Tel: 647-347-5591 / 647-348-0882 • Email: [email protected]
360 Bloor St. W., Suite 412, (Spadina Subway) Mon - Sat 10 am - 7 pm
PICNIC IDEAS MADE HEALTHY
continued from page 57
3. Perfect Salads
Cool and crisp salads are always fabulous to eat during the hot summer
days. Make your own salad with English cucumber, tomatoes, red
onion, black olives, oregano, olive oil, lemon juice and salt and pepper.
This salad is a perfect summer meal and one of my favourites.
For building your own salad, use vegetables that you can prepare the
day before, such as broccoli, celery, carrots, green cabbage, red cabbage, green onions, radishes, zucchini, cucumbers and olives. You can
sprinkle them with walnuts, sunflower or pumpkin seeds or almonds.
4. Delicious Fruit Salads
I use fruits as a sweet dessert. I like to mix strawberries, apples, bananas, peaches, grapefruits and oranges in the bowl. Watermelon is also
very cooling on a hot summer day.
Prepare the fruit salad the evening before your picnic. Sprinkle fruit with
lemon to prevent browning and cover the bowl with a clear plastic wrap.
Store it over night in the refrigerator. Serve the fruit salad as is or sprinkle
it with cinnamon or coconut flakes. So good and refreshing!
5. Perfect Beverages
Pure water is, of course, the best for our body in the hot summer days.
Drink at least 2 liters of water a day, especially if you are playing outdoors
in a hot sun. You can add some freshly squeezed lemon to your water
for flavour or you can make your own smoothie recipe with strawberries,
banana and blueberries. Pour the smoothies into icy cold bottles and
take to the picnic in a cooler with lots of ice-cubes.
Enjoying summer picnics does not have to be a challenge for healthy
eating. Try these suggestions and appreciate the gifts that nature provides for us.
AVOCADO GUACAMOLE
1 avocado, peeled, pitted and cut into small
chunks
1 garlic clove, minced
2 tomatoes, chopped
1/2 lemon, freshly squeezed
Pinch of ground cumin
1/2 red onion, finely chopped
Mix all ingredients in a small bowl. Mash
avocado slightly, but not too much.
NORI VEGETABLE ROLLS
SEA VEGETABLE SALAD
2 nori sheets
4 radishes, red, thinly sliced
1/2 avocado, peeled and sliced
3 tbsp. parsley pate
1/4 to 1/2 English cucumber, thinly sliced
5 scallions, sliced
1/2 cup sunflower sprouts
Spread parsley pate over nori sheets
and add all ingredients.
Roll them up.
1/2 cabbage, small head, shredded
1/2 avocado, peeled, pitted
1 tbsp extra virgin olive oil
Dulse seaweed flakes
Celtic sea salt to taste
Lemon, freshly squeezed
Garlic clove, minced
Cayenne pepper, pinch
Soften the cabbage with salt and set aside
for 10 minutes.
Add Dulse, avocado, olive oil, garlic, lemon
and pinch of cayenne.
Mix all ingredients together in a salad bowl.
58 | B magazine August 2009